습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending on the Use of Wet and Dry Rice Flour
- Other Titles
- Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending on the Use of Wet and Dry Rice Flour
- Authors
- 김상숙; 정혜영
- Issue Date
- 2018
- Publisher
- 한국식품영양학회
- Keywords
- rice bread; wet rice flour; dry rice flour; butter; oil
- Citation
- 한국식품영양학회지, v.31, no.4, pp.511 - 519
- Journal Title
- 한국식품영양학회지
- Volume
- 31
- Number
- 4
- Start Page
- 511
- End Page
- 519
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/4812
- ISSN
- 1225-4339
- Abstract
- The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated.
The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001).
The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001).
The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.
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